This is such a homey dish - spareribs braised in 'nam yu', bean sauce and of course yam. The yam adds earthiness to the dish while the slow cooked spareribs are ultra flavourful, definitely a great dish to serve with hot steamed rice. I like to first cook this dish in a wok then braise it slowly in a clay pot. Serving the pork directly from the clay pot at the table not only makes for a lovely presentation but will also keep the food warm.

This post is part of my Yuen Chun Recipes, an ongoing project on this blog. I hope you give this a try!

Firstly, blanch the spare ribs with the 1 stalk of green onion. Once surface of the meat turns white, remove and drain. Set aside.

Heat up your wok until smoking. Add 3 tablespoons of oil. Turn heat to medium. Fry the yam slices until lightly browned. Remove and set aside.

Heat your wok up again until smoking. Add 3 tablespoons of oil and swirl to coat. Turn heat to low. Add garlic, ginger and green onions. Add the yam and spareribs. Pour in the seasoning. Bring to a boil. Cover and allow to cook for at least 10 minutes before transferring the contents to a clay pot for braising. Braise the spare ribs for about 20-30 minutes. Do a taste test and add more of the condiments if desired.

Smoky Wok

Smoky Wok

Smoky Wok

SPOTLIGHT

The Yuen Chun brand of sauces has long been my preferred brand for most of my cooking needs. Their range of delicious sauces will add authentic flavour and irresistible flair to your cooking. Check out my range of Yuen Chun recipes that showcase how versatile their sauces are. Stay tuned for their latest products and updates on their Facebook Page .